I'm looking into the AHS Bavarian Hefeweizen as my next brew, but I really don't want more than a subtle clove favor in the mix. Really mt only two temperature options are to ferment at 63 ambient or about 72. I know that 63 will give me more clove than I want, but will 72 be pushing it? I figure it might push up near 77 or so during fermentation. I don't recall ever having a beer with a read distinc "banana" flavor but I imagine I'd be a lot more forgiving of that than the clove.

Brewed this kit last Spring and kept the fermentation temps around 64 degrees. Turned out great with a pretty even blend of Bannana and Clove. This kit was a fan favorite and had everyone begging for more. Use the liquid yeast that was recommended with the kit.